I always go for this chutney and mayo chicken recipe. It’s one of my absolute favorites because it’s quick, uses pantry staples, and turns out delicious every time. I love how the sweetness of the chutney balances the richness of the mayo.
This combo gives the chicken such a bold, sticky glaze that I can never resist. Over the years, I’ve tested dozens of chicken dinners, but this one always stands out.
Whether I’m cooking for a cozy night in or impressing a guest, this dish never fails me. If you’re into simple recipes with big flavors, you’ll love this as much as I do.
Why You Will Love This Recipe?
You’ll love this recipe because it’s incredibly simple, yet the flavors are anything but basic. I just mix a few everyday ingredients—chutney, mayo, and some seasoning—and let the oven do the magic.
he result is tender, juicy chicken coated in a sweet, creamy, and slightly tangy glaze that tastes like I spent hours in the kitchen.
It’s perfect for busy nights when I want something comforting without the stress. I also love how versatile it is—I can serve it with rice, roasted veggies, or even a simple salad.
This dish has saved me more than once when I needed a quick, impressive meal. If you’re into bold, comforting flavors with minimal effort, this recipe is made for you.
How To Prepare Chutney And Mayo Chicken Recipe?
🕒 Recipe Overview
- Preparation Time: 10 minutes
- Cooking Time: 45 minutes
- Total Time: 55 minutes
- Course: Main Course
- Difficulty: Easy
- Cuisine: South African
- Yield: 4 servings
🛠️ Kitchen Utensils
- Oven
- Mixing bowl
- Baking dish (9×13 inches recommended)
- Measuring cups and spoons
- Spoon or spatula
🧂 Ingredients
- 2 lbs (about 1 kg) bone-in, skin-on chicken thighs (approximately 5-6 pieces)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon vegetable oil
- 5 tablespoons mango chutney (or Mrs. Ball’s peach chutney)
- 5 tablespoons mayonnaise
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
👨🍳 Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 400°F (200°C) to ensure it’s hot and ready for baking.
2. Prepare the Sauce
In a skillet over medium heat, warm the vegetable oil. Add the chopped onion and minced garlic, sautéing until softened and fragrant. Stir in the mango chutney, mayonnaise, and Worcestershire sauce. Mix well until the sauce is smooth and heated through. Season with salt and pepper to taste.
3. Arrange the Chicken
Place the chicken thighs in a single layer in the baking dish. Pour the prepared sauce evenly over the chicken, ensuring each piece is well-coated.
4. Bake
Bake the chicken in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the glaze is bubbly and slightly caramelized.
🍽️ Serving Suggestions
This Chutney and Mayo Chicken Recipe pairs beautifully with:
- Steamed basmati rice
- Roasted or mashed potatoes
- A fresh green salad
- Steamed vegetables like green beans or broccoli
For a South African touch, serve it with pap (maize porridge) and chakalaka (spicy vegetable relish).
🔄 Delicious Variations?
One of the things I love most about this chutney and mayo chicken recipe is how easy it is to customize. Sometimes I swap the mango chutney for apricot or peach for a slightly different sweetness.
If I’m in the mood for heat, I stir in a bit of chili flakes or a spoonful of sriracha to the sauce. For a smoky twist, I’ve even added a dash of smoked paprika or BBQ sauce.
When I want something lighter, I use Greek yogurt instead of mayo—it still turns out creamy but with a tangier flavor.
I’ve also tried it with boneless chicken breasts and even drumsticks, and it works every time. It’s one of those recipes I can tweak based on what I have, and it always turns out delicious.
💪 Health Benefits
While indulgent, this dish offers:
- Protein: Chicken thighs are a great source of high-quality protein.
- Vitamins and Minerals: Onions and garlic provide antioxidants and support immune health.
- Healthy Fats: Using a moderate amount of mayonnaise contributes to the intake of healthy fats, especially if you opt for versions made with olive oil.
🧊 Storage Tips
1. Cool the Chicken First
Let the chutney and mayo chicken cool to room temperature before storing. I never put hot food directly into the fridge—it affects the texture and can cause condensation.
2. Use an Airtight Container
Transfer the chicken to a clean, airtight container. This keeps the flavors locked in and prevents it from drying out.
3. Refrigerate Promptly
Store the container in the fridge within two hours of cooking. I keep it on a middle shelf where the temperature stays more consistent.
4. Reheat Gently
When I reheat, I either use the microwave or warm it in the oven at 350°F (175°C) for about 10–15 minutes. If the sauce has thickened, I stir in a splash of water or milk to bring back its creaminess.
5. Use Within 3 Days
I always aim to finish the leftovers within 3 days for the best taste and safety.
6. Avoid Freezing
I don’t freeze this dish because the mayo-based sauce can split and turn grainy after thawing. It’s much better fresh or refrigerated.
📝 Note
For best results, use bone-in, skin-on chicken thighs as they remain juicy and flavorful during baking. If you prefer a crispier skin, broil the chicken for the last 2-3 minutes of cooking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are delicious when reheated.
✅ Conclusion
If you’re looking for a dish that’s easy to make but full of bold, comforting flavors, this chutney and mayo chicken recipe is the one to try. It never lets me down—whether I need a quick weeknight dinner or something special to serve.
The sweet and creamy glaze creates the perfect balance that keeps me coming back to it again and again. I love how effortless it feels, yet it always delivers that “wow” factor.
If you haven’t tried this combo before, you’re in for a delicious surprise. Give it a go, and I promise it’ll earn a permanent spot in your recipe rotation—just like it did in mine.